Wash the cauliflower, cut into florets and boil in salted water until it comes off the fork.

Put the cauliflower florets in a blender together with the yeast flakes, salt, pepper, garlic powder, onion powder, miso, olive oil and vegetable drink (250-300 ml depending on the size of the cauliflower). The consistency should not be too liquid, but very smooth and creamy.  

Heat a little oil in a medium-sized frying pan and fry the planted.chicken fry in it until it has taken on a golden brown color. Season with salt and pepper if necessary. Meanwhile, cook the rigatoni in salted water according to package instructions until al dente.  

Combine the rigatoni and cauliflower sauce, then stir in the planted.chicken stir in. Add additional salt and pepper as needed.

optional: chop the parsley and sprinkle over the Rigatoni Alfredo together with some vegan Parmesan.